Pantry-Shelf Salmon Chowder |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota Ingredients:
1 small onion, thinly sliced |
1 tablespoon butter |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/3 cups milk |
1 can (15 ounces) cream-style corn |
1 can (7-1/2 ounces) salmon, drained, bones and skin removed |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through. Yield: 4 servings.
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